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Cookie Scones:

Ingredients

Dough

• 2 cups bread flour
• 1 cup pastry/cake flour
• 1 cup cold half and half cream
• 1 large cold egg
• 1/2 cup cold diced butter
• 1/3 cup sugar
• 5 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup currants

Method

Prep all your ingredients ahead. This will help to make sure you have everything you need. Place the egg and half and half into a small bowl and whisk together till well blended. Set a side. In a larger bowl combine the bread flour, pastry flour, sugar, baking powder and salt. Whisk together till well blended. Add in the diced cold butter into the flour mixture. Using a pastry knife or your fingers break up the butter till it resembles a coarse meal. Add in the currants and mix. Create a well in the middle and pour in the egg, cream mixture and mix till just blended. Pour out onto a lightly floured flat surface. Using a rolling pin, roll out the dough to a 1/4 inch thickness. Using a 3 inch cookie cutter, cut out and place onto a parchment lined cookie sheet. Brush with the egg wash. Sprinkle some rock sugar on top or regular table sugar. I'm using Taikoo natural unrefined sugar. Bake in a preheated 375 oven for 15 minutes. Cool on a wire rack or serve hot.